Bombay Curry Restaurant

EHS observed no employee health reporting forms or other verifiable means of employee health reporting for employees working in kitchen only for manager. Violation: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CA: Have all employees who prepare/handle food sign an employee health reporting form.

EHS observed single use containers being used to store dry goods. Violation: Single-service and single-use articles may not be reused. CA: Replace single use items being used as storage containers with containers meant for multiple uses.

EHS observed cutting boards on prep top cooler in need of cleaning or resurfacing due to build up of debris in scratches and staining. Violation: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. CA: clean and sanitize, resurface, or replace cutting boards.

EHS observed cutting boards on prep top cooler in need of cleaning or resurfacing due to build up of debris in scratches and possible staining. Violation: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. CA: clean and sanitize or resurface cutting boards.

EHS observed cooked chicken and vegetables in reach in cooler stored above required 41F. Violation: TCS foods cold holding shall be maintained at 41F or below. CA: PIC found that cooler settings were set to high and adjusted the temperature. EHS recommended to move product to other coolers in the meantime to ensure that unit could cool and hold 41F.

EHS observed containers of ready to eat TCS foods with date marks of 10/28 and 10/29. PIC stated containers were mislabeled. Violation: h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P CA: EHS instructed PIC to discard products as dates were past limits for holding.

EHS observed facility without most recent score posted in public view. EHS observed 91 score posted from routine inspection prior to most recent result of 65. Violation: the most recent inspection report shall be posted in public view. CA: Print and post todays inspection report.

EHS observed cooked chicken in reach in cooler stored above required 41F. Violation: TCS foods cold holding shall be maintained at 41F or below. CA: reach in cooler is designed for drinks and was overfull with pans. EHS had PIC remove some of pans and place in other Reach in coolers.

EHS observed facility without CFSM certification available for any employee per PIC he took test last month but failed and is scheduled to take exam next week. Violation: at least one employee with supervisory and management authority shall be a CFSM. CA: obtain CFSM by 01/19/25

EHS observed handwashing sink in kitchen by backdoor without soap. Violation: each handwashing sink or group of sinks shall be provided with a supply of hand cleaning liquid, powder or bar soap. CA: PIC brought soap.

EHS observed kitchen hand sink with out hand drying provisions. Violation: hand sinks shall have disposable towels, continuous towel dispenser, or air drying device heated or air knife. CA: PIC brought hand drying provision in disposable towels.

EHS observed mold like build up on ice machine baffle. Violation: equipment food contact surfaces shall be clean to sight and touch. CA: Dispose of ice and clean and sanitize ice machine.

EHS observed cooked chicken, vegetables, lamb either date marked incorrectly or not date marked at all. Violation: ready to eat TCS shall be date marked if held for more than 24 hours and can be held for no longer than 7 days. CA: EHS had PIC discard mismarked or unmarked items.

EHS observed facility thawing frozen coat in meat prep sink in standing water. Violation: (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. CA: EHS explained to PIC thawing methods that are approved.

EHS observed spray nozzle for 3C sink leaking. Violation: Plumbing system shall be maintained in good repair. CA: repair or replace nozzle.

EHS observed active roof/ceiling leak in kitchen not affecting food prep or storage areas. Violation: physical facilities shall be maintained in good repair and clean. CA: have leak repaired.

EHS observed single use containers being used to store working supplies of dry goods. Violation: single use items may not be reused. CA: dispose of single use containers and store supplies in reusable containers.

EHS observed facility without chlorine test strips for chlorine sanitizers. Violation: sanitizing solutions must be tested with test kit or approved device. CA: EHS provided facility with some test strips until could obtain more.

Observed kitchen handsink turned off as PIC stated that it had been leaking and they were waiting for a technician. (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. EHS informed PIC that the handsink should be accessible at all times regardless of the leak. The technician arrived to fix the handsink plumbing leak and the faucet on the 2C prep sink.

Observed no paper towels present at the handsink for hand drying. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel. EHS informed PIC of the need to have the handsink fully stocked at all times.

Observed door strip needed at the base of the back door as visible light is present. m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. EHS informed PIC of the need to place stripping at the base of the back door to create a seal and prevent pest entry.

Observed food dishes stored with the food contact surface exposed on the prep line. (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. PIC inverted plating.

Observed 2 pans of food cooling on floor crate near the back door/door fan. (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

EHS informed PIC of the improper cooling method. PIC moved items to ice bath.

Observed door strip needed at the base of the back door as visible light is present. m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. EHS informed PIC of the need to place stripping at the base of the back door to create a seal and prevent pest entry.

Observed catch bucket under handsink as plumbing is leaking and a leak from the 2 compartment sink faucet. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.EHS informed PIC of the need to repair the leak at both sinks.